An Expensive Mi-Steak

, , , , | Right | August 29, 2018

(I work as a manager in a high-end restaurant. During one shift I notice a woman has barely touched her rib-eye steak — our steaks are well-known at this establishment — so I approach their table.)

Me: “Hello, ma’am. I noticed you didn’t touch your rib-eye. Was everything okay?”

Customer: “I’m so sorry. Everything else was delicious, but I don’t like this rib-eye.”

Me: “I’m so sorry to hear that, ma’am. We can make you something new, if you’d like. But I will certainly take this off the check for you.” *it’s a $30 steak* “May I ask what was wrong with it?”

Woman: “It was cooked just fine, but it was too tender and very fatty. I hate fat, and it’s all throughout it.”

(I facepalmed as I threw out this delicious-looking steak. Why did she order the rib-eye when it’s known for being tender, and one of the fattiest and most delicious cuts of steak?)

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